Carrot-Tofu Soup with Dill
Submitted by jh
Creamy vegan carrot soup with silken tofu, fresh dill, and red miso blended until velvety smooth. Just 30 minutes, 8 ingredients, and zero dairy. Warm, nourishing, and full of umami.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minYou’d swear there’s cream in this soup. There isn’t. Not a drop.
Silken tofu does all the heavy lifting, blending with cooked carrots into a soup so smooth and rich you’ll have a hard time convincing anyone it’s vegan. Red miso deepens the flavor with a savory punch, and fresh dill brightens everything up.
The whole thing comes together in 30 minutes with just eight ingredients. Simmer the carrots, puree with the tofu, pour it back in the pot, and serve.
This is the kind of soup that makes you feel genuinely good after eating it.
Pro Tips
- Use soft silken tofu, not firm. It blends into a completely smooth, creamy consistency.
- Add the miso to the blender, not to the simmering pot. High heat kills the beneficial cultures in miso and dulls the flavor.
- Fresh dill makes a noticeable difference over dried here. If using dried, cut the amount to one teaspoon.
- Save the carrot cooking water. It’s full of flavor and becomes the soup’s broth base.
Ingredients
Directions
Combine carrots, water, salt, and onion in a medium saucepan.
Cook over medium heat until carrots are tender, about 15 min.
Scoop carrots and onion out of cooking water; place in a blender or food processor.
Add tofu, dill, miso, white pepper, and a small amount of cooking water; puree.
Return purée to cooking water, mix wiell and serve immediately.
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